3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

To assemble each wrap: Place 2 – 3 tablespoons of vegetable mixture in middle of tortilla, fold over vegetables the bottom third of tortilla, and fold over each side of tortilla to create a case for vegetables.

Serve with a small bowl of soy sauce or peanut sauce to dip, if desired.

Yield: 4 servings

A Recipe for Life

“Make thyme to live, laugh and…love.”

“Spice a dish with love and it pleases every palate.” ~ Plautus

“The four seasons are salt, pepper, mustard and vinegar.”

“Fish, to taste right, must swim three times- in water, in butter, and in wine.”

“When in doubt add more wine.”

“Home is where the cookies are.”

“Happiness is Homemade…”

“Kiss the cook.”

“Sip and savor all the flavors of life.”

“Love and cook with wild abandon!”

Greens and Nasturtium

Toss your favorite salad greens with a few nasturtium leaves and a light lemon vinaigrette. Garnish with nasturtium flowers. You will have a healthy and colorful palette to taste and behold.

Red Noodle Beans with Slivered Garlic

1 tablespoon olive oil/hot pepper oil combination

1 – 1½ lbs red noodle beans, cut into 3” pieces

6 cloves garlic, slivered

1 teaspoon sugar

1/3 cup water

1 tablespoon natural rice vinegar

½ teaspoon kosher salt

½ teaspoon coarse black pepper

In a large skillet heat oil.

Add red noodle beans and garlic; stir fry for about 5 minutes.

Add sugar; stir until coated.

Pour water into skillet; cover and simmer for 5 minutes.

Toss in vinegar, salt, and pepper; stir.

Yields: 6 – 8 servings.

Chicken Au Gratin Pot Pies

Recipe for 4 pies:

1 ½ cups (6-oz) extra sharp cheddar cheese

1 ½ cups milk

1 cup chicken stock

3 tablespoons flour

3 tablespoons butter

½ tsp salt

¼ tsp white pepper

¼ tsp paprika

1 tsp dried thyme or 1 tablespoon fresh thyme

1 ½ cups frozen vegetable mix, thawed

1 ½ cups frozen hash brown potatoes, thawed

3 cups cubed, cooked chicken

4 ready-made refrigerated pie crusts

Egg wash

1. Make a roux for sauce by combining flour, salt, pepper, and butter in a medium sauce pan; heat at medium, stirring with a whisk.

2. Add milk and chicken stock to rue; stir until thickened.

3. Add paprika, thyme, and cheese to sauce; heat until cheese has melted.

4. Add vegetables, potatoes and chicken; stir.

5. Roll each pie crust to fit 7-8” oven-proof bowl; set aside scraps to roll out for each top.

6. Put 1 ½ cups filling mixture in each pie-crust bowl.

7. Place roll-out pie crust top on each pie; crump edges and pierce top with fork.

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On the drinks, I wish I knew if your herbs are measured fresh or dried. Also, one stem of rosemary at my house might be 4 feet long — so how long a stem of rosemary for those drinks…etc.
I want to make these! 🙂

These recipes came from Farmacology Organics as cited on the post. You may want to inquiry with them, but I have used fresh herbs when using these recipes thus far. The fennel drink calls for “dried”, and I have not made this yet. Let me know when you try one of the drink recipes.